Chili Colorado

7 mins
Serves 1
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Directions

  1. 1Remove stems and seeds from Ancho, Guajillo, and Pasilla chiles. Stem Árbol chiles if desired.
  2. 2Remove stems and seeds from Ancho, Guajillo, and Pasilla chiles. Stem Árbol chiles if desired.
  3. 3Remove stems and seeds from Ancho, Guajillo, and Pasilla chiles. Stem Árbol chiles if desired.
  4. 4Toast the dried chiles in a medium-low heat pan for five minutes until fragrant.
  5. 5Toast the dried chiles in a medium-low heat pan for five minutes until fragrant.
  6. 6Toast the dried chiles in a medium-low heat pan for five minutes until fragrant.
  7. 7Boil the toasted chiles for 20 minutes until softened.
  8. 8Boil the toasted chiles for 20 minutes until softened.
  9. 9Boil the toasted chiles for 20 minutes until softened.
  10. 10Cut the beef chuck roast into 1-inch cubes.
  11. 11Cut the beef chuck roast into 1-inch cubes.
  12. 12Cut the beef chuck roast into 1-inch cubes.
  13. 13Season the beef cubes with salt and pepper.
  14. 14Season the beef cubes with salt and pepper.
  15. 15Season the beef cubes with salt and pepper.
  16. 16Lightly coat the beef cubes with all-purpose flour.
  17. 17Lightly coat the beef cubes with all-purpose flour.
  18. 18Lightly coat the beef cubes with all-purpose flour.
  19. 19Sear the beef cubes in avocado oil in batches until browned.
  20. 20Sear the beef cubes in avocado oil in batches until browned.
  21. 21Sear the beef cubes in avocado oil in batches until browned.
  22. 22In the same pan with the rendered beef fat, sauté onions for 5 minutes, then add garlic and cook for one minute.
  23. 23In the same pan with the rendered beef fat, sauté onions for 5 minutes, then add garlic and cook for one minute.
  24. 24In the same pan with the rendered beef fat, sauté onions for 5 minutes, then add garlic and cook for one minute.
  25. 25Add ground cumin to the onions and garlic mixture and cook for 30 seconds.
  26. 26Add ground cumin to the onions and garlic mixture and cook for 30 seconds.
  27. 27Add ground cumin to the onions and garlic mixture and cook for 30 seconds.
  28. 28Stir in tomato paste and cook for 3-4 minutes.
  29. 29Stir in tomato paste and cook for 3-4 minutes.
  30. 30Stir in tomato paste and cook for 3-4 minutes.
  31. 31Remove from heat, stir in Mexican oregano.
  32. 32Remove from heat, stir in Mexican oregano.
  33. 33Remove from heat, stir in Mexican oregano.
  34. 34Blend the softened chiles, beef broth, sautéed onion-garlic mixture, and tomato paste until smooth.
  35. 35Blend the softened chiles, beef broth, sautéed onion-garlic mixture, and tomato paste until smooth.
  36. 36Blend the softened chiles, beef broth, sautéed onion-garlic mixture, and tomato paste until smooth.
  37. 37Strain the blended mixture through a strainer into a Dutch oven.
  38. 38Strain the blended mixture through a strainer into a Dutch oven.
  39. 39Strain the blended mixture through a strainer into a Dutch oven.
  40. 40Add apple cider vinegar and honey (optional) to the strained sauce in the Dutch oven.
  41. 41Add apple cider vinegar and honey (optional) to the strained sauce in the Dutch oven.
  42. 42Add apple cider vinegar and honey (optional) to the strained sauce in the Dutch oven.
  43. 43Add the seared beef and any drippings to the Dutch oven.
  44. 44Add the seared beef and any drippings to the Dutch oven.
  45. 45Add the seared beef and any drippings to the Dutch oven.
  46. 46Simmer the Chili Colorado on low heat for 2.5 hours.
  47. 47Simmer the Chili Colorado on low heat for 2.5 hours.
  48. 48Simmer the Chili Colorado on low heat for 2.5 hours.
  49. 49Rest the Chili Colorado for 20-30 minutes off the heat before serving.
  50. 50Rest the Chili Colorado for 20-30 minutes off the heat before serving.
  51. 51Rest the Chili Colorado for 20-30 minutes off the heat before serving.
  52. 52Make pickled jalapeños while the chili simmers by combining sliced jalapeños or Fresnos, white vinegar (or apple cider vinegar), water, salt, sugar, smashed garlic, and peppercorns. Simmer the mixture, let cool, and refrigerate for future use.
  53. 53Make pickled jalapeños while the chili simmers by combining sliced jalapeños or Fresnos, white vinegar (or apple cider vinegar), water, salt, sugar, smashed garlic, and peppercorns. Simmer the mixture, let cool, and refrigerate for future use.
  54. 54Make pickled jalapeños while the chili simmers by combining sliced jalapeños or Fresnos, white vinegar (or apple cider vinegar), water, salt, sugar, smashed garlic, and peppercorns. Simmer the mixture, let cool, and refrigerate for future use.

Ingredients

  • 6 dried Ancho chiles
  • 6 dried Ancho chiles
  • 6 dried Ancho chiles
  • 6 dried Guajillo chiles
  • 6 dried Guajillo chiles
  • 6 dried Guajillo chiles
  • 3 dried Pasilla chiles
  • 3 dried Pasilla chiles
  • 3 dried Pasilla chiles
  • 2 chiles de Árbol
  • 2 chiles de Árbol
  • 2 chiles de Árbol
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tbsp Mexican oregano
  • 1 tbsp Mexican oregano
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave or honey
  • 1 tbsp agave or honey
  • 1 tbsp agave or honey
  • 0.5 lime
  • 0.5 lime
  • 0.5 lime
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2.5 lbs beef chuck roast
  • 2.5 lbs beef chuck roast
  • 2.5 lbs beef chuck roast
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 3 tbsp lard or avocado oil
  • 3 tbsp lard or avocado oil
  • 3 tbsp lard or avocado oil
  • 6 fresh jalapeños or Fresno
  • 6 fresh jalapeños or Fresno
  • 6 fresh jalapeños or Fresno
  • 0.5 cup white vinegar or apple cider vinegar
  • 0.5 cup white vinegar or apple cider vinegar
  • 0.5 cup white vinegar or apple cider vinegar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 8 black peppercorns
  • 8 black peppercorns
  • 8 black peppercorns
  • 1 thinly sliced radishes
  • 1 thinly sliced radishes
  • 1 thinly sliced radishes
  • 1 picked jalapeños
  • 1 picked jalapeños
  • 1 picked jalapeños
  • 1 cilantro leaves
  • 1 cilantro leaves
  • 1 cilantro leaves

Equipment

knifecutting boardsmall saucepanmedium-low heat panblenderstrainerdutch ovenportable gas cooker

Tips

  • When choosing meat for braising, look for marbled fat.
  • Taste the beef stock before adding salt to the beef.
  • Sear the beef in a separate pan for better results.
  • Strain the chili sauce for a smoother texture.
  • Rest braised meat after cooking for increased tenderness.
  • Optional garnish: pickled jalapeños, cilantro leaves, and sliced radishes